Expermenting with Tea and Gnocchi

For months now I have been receiving these wonderful trips around the world in a box. Not only do I get to experience different cultures and traditions of a different country every month but it adds variety and diversity to my ordinary everyday cooking. I get excited for that beautiful teal box every month!

This month was the “Michelin Box” which I highly anticipated with excitement everyday until it came. When it arrived I ripped open the box like a 4 year old on their birthday. The contents of the box included:

  • Truffle Sauce from Italy
  • Spiced Bread Mix from France
  • Pineapple Cake from Taiwan
  • Tea from the United Kingdom
  • Toffee from South Africa
  • Gingersnaps from Sweden
  • Shortbread from Canada
  • Date Spread from Israel

Most of the box were pre made snacks which disappointed me a little. Don’t get me wrong I love snacks as much as the next person, but part of what I love about these boxes is immersing myself in the cooking.

So…. what to do then with these ingredients? I decided to dig into my inner “Chopped” self and see what I could create out of these yummy ingredients. I broke the box down into different recipes and have decided to share one of them with you today.

I tried to think of a creative way to use the green tea besides just boiling some water and having a nice hot steamy cup of tea to warm me up. After many hours of looking at different recipes online I decided to try a “Gnocchi Infused With Green Tea Topped With A Seafood White Wine Parmesan Sauce”.

Step One:

Boil 2 pounds of Russet Potatoes with the peel and 4 of your favorite Herbal Tea Bags. Do not puncture the skins. Cook until potatoes are soft. Took me about 45 minutes.

Step Two:

Put the potatoes in a bowl and with a potato masher, slightly smash so it’s easy to remove the potato peels off. Be careful they are hot. And then mash them until there are not lumps.

Step Three:

On a floured tabletop empty the bowl of potatoes on the counter and slowly start adding flour a cup at a time. You will need about 3 cups. Work the dough until it is slightly sticky and resembles dough. Do not over work the dough or else you will end up with heavy dense gnocchi instead of little pillows of potato happiness.

Step Four:

Roll out the dough so it looks like a snake. About 1 inch in diameter. Cut into about 1 inch pieces. Keep them well floured so they do not stick together. You can either keep them the way they are or if you want the traditional ridges use a floured fork. You can Youtube a video to show you how to do it. Then place all your individual gnocchi’s on a floured cookie sheet and place in the freezer.

Step Five:

Once they are frozen you can either boil them until they float (thats when you know they are done) or do what I did. Pan fry them in 2 tablespoons of Olive Oil until they are golden brown. Set them aside and keep them warm in the oven while you prepare your sauce.

Step Six:

In a sauce pan add 2 tablespoons of Butter, 1/4 White Onion (minced), 4 cloves Garlic (minced). Sauté until fragrant.

Then add 1 1/2 cups of Chicken Stock and simmer for 2 minutes.

Then add 1 3/4 cups of Whipping Cream and simmer for another 2 minutes.

Strain the onion and garlic out and place liquid back into the pan.

Add juice of 1/2 a Lemon and 2 cups of Italian Cheese Blend.

Continue to stir so the cheese and milk doesn’t stick to the sides.

Step Seven:

Boil 1 pound of Crab Legs and 1/2 pound Jumbo Shrimp until cooked through.

Takes about 15 minutes. Shrimp takes less time.

Remove the crab from the shell.

Step Eight:

Toss the Gnocchi in the sauce and put into a bowl top with shrimp and crab and then add more sauce to your liking. Then most importantly enjoy.

We absolutely loved this dish. It was a bowl of happiness for us and I hope it is for you as well.

Ingredients Needed:
Gnocchi

  • 2 pounds Russet Potatoes
  • 4 Herbal Tea Bags
  • 3 Cups Flour

Cream Sauce:

  • 2 Tbsp Butter
  • 1/4 White Onion, minced
  • 4 cloves Garlic, minced
  • 1 1/2 Cups Chicken Stock
  • 1 3/4 Cups Whipping Cream
  • 1/2 Lemon, juice
  • 2 Cups Italian Blend Cheese, Shredded

 

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